Couscous Casablanca

• 12 Oz lean boneless leg of lamb or boneless, skinless chicken breast, cut into 1 inch pieces
• 2 tsp Curry powder
• 1/2 tsp Salt (optional)
• 3 tsp Olive oil, divided
• 1 Lg Onion, chopped
• 1 C Carrots, thinly sliced
• 2 Cloves garlic, minced
• 1 Can (13 3/4 oz) Reduced sodium chicken broth
• 1 C Plain couscous
• 4 Tbl Cilantro, chopped
• Plain low fat yogurt
• Chutney

1. Toss meat with curry powder and salt. In large nonstick skillet, heat 1 1/2 tsp olive oil over medium-high heat. Add meat mixture; cook 5 to 6 minutes or until browned on all sides. (Lamb should be pink in center. If using chicken, cook 7 to 8 minutes or until chicken is no longer poink inside.) Remove from skillet; set aside.
2. In same skillet, heat remaining 1 1/2 tsp oil over medium heat. Add onion, carrots and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to boil. Cover; simmer 5 to 7 minutes or until carrots are tender.
3. Stir in couscous and reserved meat; bring to boil. Cover; remove from heat. Let stand 5 minutes. Stir in cilantro. Serve with yogurt and chutney.

lamb, curry, salt, olive oil, onion, carrots, garlic, chicken broth, couscous, tbl cilantro, yogurt, chutney

Taken from www.epicurious.com/recipes/member/views/couscous-casablanca-50047647 (may not work)